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Lukewarm potato and cucumber salad

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Ingredients for 4 servings:

  • 500 g potato(s), waxy
  • 1 cucumber(s)
  • 2 onions
  • 1 bunch of spring onions
  • ½ bunch chives
  • 250 ml beef broth
  • 3 tbsp vinegar (white wine vinegar)
  • 5 tbsp oil
  • salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Boil the potatoes with their skins on. In the meantime, dice the onions and thinly slice the chives and spring onions. Peel and thinly slice the cucumber, and season lightly with salt. Drain the potatoes, rinse briefly with cold water, and peel. Thinly slice the potatoes and pour the warm beef broth over them. Add the vinegar, oil, salt, pepper, and finely chopped onion; stir. The salad will become creamy. Now add the spring onion and chive rings and cucumber slices and fold in. Tastes great as a side dish to grilled or pan-fried dishes and should always be served and eaten while still lukewarm.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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